A hearty but healthy dinner salad that's packed with protein and healthy fats
5 from 2 votes
Prep Time 1 hourhr
Cook Time 15 minutesmins
Total Time 1 hourhr15 minutesmins
Ingredients
Lemon-Herb Chicken
1poundboneless, skinless chicken breasts
1/4cupolive oil
1/4 cupfresh lemon juice
1/2teaspoonseasoned salt
1teaspoondried basil
1teaspoonpaprika
1teaspoondried thyme
1/4teaspoongarlic powder
Honey Mustard Balsamic Dressing
3 tablespoonsbalsamic vinegar
3tablespoonsolive oil
1tablespoondijon mustard
2tablespoonshoney
pinch of salt and fresh ground pepper or to taste
Salad
4cupsmixed baby greens (packed)
2hard-boiled eggs, peeled and sliced
6largestrawberries, hulled and sliced
2ouncesgood-quality blue cheese
2stripsnitrate-free bacon, cooked until crispcrumbled
1mediumavocadopitted and sliced
2tablespoonsroasted pumpkin seeds
Instructions
To prepare the Lemon-Herb Chicken:
Place the chicken in a bowl or shallow container.
Combine remaining ingredients in a measuring cup. Mix well, and pour over the chicken breasts. Turn to coat well. Cover the chicken and refrigerate for at least an hour, or overnight.
Heat the grill, and oil the grill grate. Place the chicken on the grill and cook for about 5-7 minutes on each side until the chicken is cooked through and registers 165 degrees on a meat thermometer.
Set the chicken aside to cool. Slice into strips when cool
To prepare the Honey Mustard Balsamic Dressing
Combine the balsamic vinegar, olive oil, mustard, honey, salt and pepper in a jar. Shake well to combine. Set aside until ready to use.
To prepare the salad:
Combine the salad greens, sliced eggs, strawberries, cheese, crumbled bacon, and avocado slices. Add the sliced chicken.
Pour the dressing over the salad and sprinkle with the pumpkin seeds.Portion the salad onto two plates and serve immediately.